FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (4): 199-205.doi: 10.7506/spkx1002-6630-201804030

• Component Analysis • Previous Articles     Next Articles

Analysis of the Volatile Components of Fermented Hot Pepper from Different Varieties Grown in Guizhou by Electronic Nose Combined with SPME-GC-MS

LU Kuan1, WANG Xueya2,*, SUN Xiaojing2, HUO Xin3, GAO Yuqiong3, FENG Fajin3, DU Chengxing3   

  1. (1. Guizhou Institute of Biotechnology Research and Development, Guiyang 550002, China;2. Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China;3. Kehui Pharmaceutical factory in Guizhou Province, Guiyang 550011, China)
  • Online:2018-02-25 Published:2018-02-02

Abstract: In this research, electronic nose (E-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to evaluate and compare the volatile components of fermented hot pepper from different varieties grown in Guizhou. The results showed that the E-nose could distinguish among five different varieties of fermented hot pepper. In principal component analysis (PCA) and linear discriminant analysis (LDA), the cumulative contribution of the first 2 principal components accounted for greater than 95% (99.93% and 99.19% , respectively) of total variance, suggesting that the E-nose sensors had good recognition performance and discrimination between samples on the basis of their flavor characteristics was excellent with clear distinctions. A total of 124 volatile compounds were identified, 97 of which were found in fermented Huangping line pepper, with esters being the most abundant constituents (36.82%); 88 and 94 of which in fermented Shibing line pepper and Dafang wrinkle pepper, respectively, the predominant ones being alcohols (31.88% and 28.99%, respectively); and 89 and 71 of which in fermented Baiyi plane pepper and Huaxi Dangwu pepper, respectively, hydrocarbons being the major ones (31.88% and 28.99%, respectively). These results were consistent with PCA and LDA. Therefore, the electronic nose is useful for clear discrimination of fermented pepper from different varieties grown in Guizhou.

Key words: electronic nose, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), fermented hot pepper, volatile components

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